Combine all ingredients of the marinade and process in the work bowl for 5 seconds.
Cut the game meat into 2 cm (1/2 in) cubes and marinate them for 12 hours.
Preheat the oven to 180°C (350°F).
Boil the marinade, reduce it to 1 cup and add it to the stuffing.
Line the bottom and sides of the terrine with the bacon.
Spread some of the stuffing on the bottom of the terrine, then cover it with some of the marinated game meat.
Alternate with 3 layers of each and at the top finish off with a layer of stuffing.
Cover with some bacon and decorate with a bay leaf.
Cover with a lid or some aluminium foil.
Place the terrine in 2 1/2 cm (1 in) of hot water in a baking dish.
Place in the oven and cook for about 1 1/2 hours.
Insert a skewer to check if cooked.
The juice which flows out should be clear.
To cool, take the terrine out of the pan.
Remove the lid or aluminium cover and place a weight of 1 1/2-2 kg (3-4 lb) on top of the terrine.
Chill in refrigerator before serving.